The BEST Buffalo Chicken

I don't know who invented the Crock Pot or when it became a common kitchen appliance, but I do know it's drastically changed (read: improved) my cooking game — one dinner at a time.

If you read my previous post for my honey dijon chicken, you'll know I eat a LOT of chicken, so I'm constantly trying to switch it up and find new flavors or recipes to fix my favorite protein. I also like to make a lot of chicken in advance and eat it throughout the week; the Crock Pot makes my meal prep extremely easy and way more efficient than trying to grill or bake pounds of meat.

In my opinion, eating healthy isn't that difficult, especially when you find delicious ways to flavor your food. This buffalo chicken recipe was the first thing I ever made in my slow cooker, and I'd venture to say it's probably still my favorite Crock Pot recipe to date—and I've made a LOT of things in my crocker. Whenever I have friends over for dinner or need to take a substantial dish to parties or family gatherings, this is my go-to. I even managed to get my roommate hooked on this. Between the two of us, I'm pretty sure this dish makes a weekly appearance in our kitchen.

Like most meals I make, this recipe requires minimal ingredients—two, to be exact—not including your choice of spices. I've recommended it to a lot of people, and they've all come back with rave reviews. It takes almost zero effort to prepare and make, so check it out for yourself!

The BEST Buffalo Chicken

What you need:

• 3-4 large chicken breasts
• 1 large bottle of Frank's Red Hot Buffalo Sauce 
• Spices of your choice: I use a few shakes of garlic powder, onion powder, chili powder, black pepper and paprika
• Optional: packet of dry ranch seasoning

Instructions:

• Spray the bottom of your Crock Pot with nonstick cooking spray.
• Pour a thin layer of the buffalo sauce on the bottom of Crock Pot.
• Add chicken breasts to the Crock Pot, then cover with more buffalo sauce. Note: you don't need to use the entire bottle, but make sure you cover the chicken with enough liquid so it doesn't dry out.
• Sprinkle your spices over the chicken...again, I use a few shakes of garlic powder, onion powder, chili powder, black pepper and paprika. I don't measure this; just season to your liking! (If you want to add a packet of ranch seasoning, this would be the time to stir it in. Personally, I don't think the recipe needs it...but if you want an extra kick of flavor, go for it!)
• Cover, and cook on low for 5-6 hours, depending on the thickness of your chicken. 
• Shred the chicken with two forks (it should easily fall apart), and stir into the sauce so everything is equally covered. Let it sit for 20 more minutes, then enjoy!

In the picture above, I ate my chicken with roasted zucchini fries on the side. But this recipe is so versatile; you could put the meat over a salad, stuff it into a tortilla or lettuce wraps, or make buffalo chicken sliders...the possibilities are endless! Talk about the perfect protein.

This chicken only gets better as it sits for a few days and continues to marinate in the sauce. And the best part? It takes very little effort to throw the ingredients in a Crock Pot, but you feel like you've hit the jack pot when you come home and sit down to this delicious dinner!

Stay sweet [sweat] and sassy,

Kat